Featured Cheeses - February 2013

Real farmhouse Cheshire, like the one we so proudly bring to you this month, comes from the county of Cheshire. This northern part of England is irrigated by the River Dee. The county was originally made famous for sheep's milk cheeses, but Cheshire was always made from cow's milk as are most cheeses in northern England today. To be called Cheshire, the cheese must be made from milk derived from the Cheshire area pastures and made in that same locale, using specific cheesemaking processes and a minimum age. Read More

Rustico Red Pepper is a flavor variation of a basic Italian cheese, Cacio de Roma. It’s a creamy, semi-soft, young pecorino cheese with the addition of crushed red pepper. The red pepper enhances this delicate cheese without overwhelming it. Made from sheep’s milk, it’s softer than muenster and holds its shape better than mozzarella does. There are numerous ways to enjoy it. Rustico melts quite nicely and lends itself to polentas, pizzas and Panini. Read More

Limburger originated in the Belgian province of Liège and was first sold at markets in Limbourg. Its staggering aroma gives the cheese its infamous reputation, but in truth Limburger is a surprisingly delicate cow's milk cheese. Its washed and edible rind contains the bacteria responsible for its strong odor. Read More